Chef Whites In Snodland Collected To Schedule

Yes — Snodland sits on the ME6 round, 7 days, 35.3 miles from our Wembley plant.

• Shared with Ditton, Aylesford and West Malling — adding you changes the schedule, not the route.
• The driver knows the service entrances around Snodland — which matters when the drop has to miss prep by half an hour.
• Collections here run to scheduled days, agreed when the account opens, which is what 35.3 miles buys you.
• 10 kitchens around ME6 are already on this round — which is why the timings suit prep and service rather than check-out.

Yes — catering kitchens are a large part of what we collect.

• 5 school kitchens around ME6 are already on the round — the classification and the paperwork already suit that kind of site.
• Term-time and seasonal swings are planned in — rather than handled as emergencies.
• Colour-coded cloths and named whites — so the coding still means something when the cloths come back.
• Contract caterers running several sites — keep one invoice and one point of contact however many kitchens are on it.

In person, section by section — not off a headcount.

• Every section is sized at setup — larder and pastry do not wear through jackets at the same rate, and the count reflects that.
• A new commis goes on the account the same week — a phone call to your account manager, not a reorder.
• Garments are named — so nobody is sorting a mixed box at the start of a shift.
• Par counts are re-set after the first month — and again after your first busy season, which is where opening figures usually fail.

Yes — the ME6 round is sequenced around service patterns.

• The time is agreed when the account opens — against your service pattern, not ours.
• Timed around Snodland so the van is not arriving into the worst of it.
• If a drop is missed, collections here run to scheduled days, agreed when the account opens.
• A relief driver inherits the window with the route — holidays and sickness are the usual cause of a missed slot elsewhere; here the slot travels with the round sheet.

No long-term tie-in and no exit fee.

• Terms flex with seasonal demand — rather than locking you into a summer volume you do not use in February.
• Nothing needs you to be out of your current contract first — there is no cost to finding out.
• Stock arrives before the old supplier is stood down — the two overlap by design.
• If it is not working, say so — the fix is usually a number on the sheet rather than a new contract.

Both, and mixed accounts are normal. The two sit on one invoice and one round.

• Hire — stock, replacement and sizing are ours; you never place an order.
• Wash-only — your own embroidered jackets come back to you, the same garments, named, not pooled.
• Plenty of kitchens do both — hired cloths and aprons, own-branded jackets on wash-only.
• You can move a line between the two later — kitchens often start on hire and move their jackets across once the branding is settled.

Yes — kitchen soil is classified separately from front of house.

• Grease, protein and scorch need their own wash — and their own temperature.
• Whites never run through the cycle the table linen was on — that transfer is what dulls a brigade's whites inside a month.
• Colour-coded cloths stay in their own classification — through the whole process.
• Every load is temperature logged — which matters on any site that has to show an inspector how its linen is handled.

Priced on your brigade, not off a rate card. Two kitchens with the same headcount can differ twofold in wear rate, which is why we count first.

• We count a real week in Snodland before quoting — including the summer weeks, which is where most estimates fall over.
• No minimum order — a two-section Snodland kitchen is priced per item, same as a brigade of thirty.
• The count includes your busy season — peak weeks are the ones the par count has to survive.
• The count and the quote cost nothing — we will count your week while you are still under someone else.